Evaluation of Peroxide Value and Free Fatty Acid Content in Coconut Oil and Palm Oil under Different Heating Temperature Treatments using Reflectance–Fluorescence-based computer vision

Evaluation of Peroxide Value and Free Fatty Acid Content in Coconut Oil and Palm Oil under Different Heating Temperature Treatments using Reflectance–Fluorescence-based computer vision

Abstract This study aims to develop a rapid method for assessing the quality of coconut oil and palm oil based on peroxide value and free fatty acid (FFA) content, using a reflectance–fluorescence-based computer vision system. The background of this research lies in the need for a...

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Bibliographic Details
Main Authors: Luluk Oktaviana, Wahyunanto Agung Nugroho, Dimas Firmanda Al Riza Al Riza
Format: Article
Language:English
Published: Universitas Brawijaya, Department of Food Science and Biotechnology, Agricultural Technology Faculty 2025-04-01
Series:Jurnal Pangan dan Agroindustri
Subjects:
cnn method
computer vision
ffa
peroxide number
bilangan peroksida
metode cnn
Online Access:https://jpa.ub.ac.id/index.php/jpa/article/view/1220
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https://jpa.ub.ac.id/index.php/jpa/article/view/1220

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